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Recipes
Quinoa with Asian Flavors
By Totlxtc
1. Heat olive oil in a saucepan over medium heat
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 cup quinoa
- 2 * 2 cups chicken broth
- 2 * 2 tablespoons soy sauce
- 1 * 1 tablespoon minced fresh ginger root
- 1 * 1 clove garlic, minced
- 2 * 2 green onions, chopped
Turkey Burgers with Avocado Sauce
By Totlxtc
* In a large skillet, saute the corn, onion and peppers in oil until crisp-tender
- SAUCE:
- 1 * 1 cup fresh or frozen corn, thawed
- 1/2 * 1/2 cup chopped red onion
- 1 * 1 small sweet red pepper, chopped
- 2 * 2 jalapeno peppers, seeded and minced
- 2 * 2 teaspoons olive oil
- 2 * 2 tablespoons lime juice
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon chili powder
- 1/8 * 1/8 teaspoon dried oregano
- 1 * 1 pound extra-lean ground turkey
- *
- 1 * 1 medium ripe avocado, peeled
- 1/2 * 1/2 cup fat-free sour cream
- 2 * 2 tablespoons minced fresh cilantro
- 2 * 2 teaspoons lime juice
- 1 * 1 garlic clove, minced
- 1/8 * 1/8 teaspoon salt
- *
- SERVING:
- 4 * 4 whole wheat hamburger buns, split
- * Shredded lettuce and reduced-fat Mexican cheese blend, optional
- * Sliced tomato and red onion, optional
Gingered Chicken Stir-Fry
By Totlxtc
* In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken
- 1 * 1 tablespoon ketchup
- 1 * 1 tablespoon minced fresh gingerroot
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 garlic cloves, minced
- 3/4 * 3/4 pound boneless skinless chicken breasts, cut into thin strips
- 1 * 1 large green pepper, sliced
- 1 * 1 large sweet red pepper, sliced
- 6 * 6 green onions, sliced
- 2 * 2 teaspoons canola oil, divided
- 2 * 2 teaspoons sesame or additional canola oil, divided
- * Hot cooked rice, optional
Ramen Noodle Stir-Fry
By Totlxtc
* In a bowl, place noodles in hot water for 2 minutes; drain and set aside
- 1 * 1 package (3 ounces) ramen noodles
- 1-1/2 * 1-1/2 cups hot water
- 8 * 8 ounces boneless skinless chicken breasts, cut into 2-inch strips
- 2 * 2 teaspoons canola oil, divided
- 1 * 1 large green pepper, cubed
- 2/3 * 2/3 cup chopped onion
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 teaspoons reduced-sodium soy sauce
- 1 * 1 teaspoon salt-free seasoning blend
- 1 * 1 small tomato, cut into wedges
Curly Noodle Chicken Soup
By Totlxtc
* In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes
- 1 * 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 * 1 large onion, chopped
- 4 * 4 celery ribs, sliced
- 2 * 2 medium carrots, sliced
- 4 * 4 garlic cloves, minced
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons olive oil
- 1 * 1 teaspoon dried basil
- 1/2 * 1/2 teaspoon dried oregano
- 1/8 * 1/8 teaspoon pepper
- 3 * 3 cans (14-1/2 ounces each) chicken broth, divided
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 6 * 6 ounces uncooked tricolor spiral pasta
- 1/4 * 1/4 cup all-purpose flour
Rainbow Gelatin
By Totlxtc
* In a bowl, dissolve one package of gelatin in 1 cup boiling water
- 6 * 6 packages (3 ounces each) fruit-flavored gelatins of your choice
- 6 * 6 cups boiling water, divided
- 3 * 3 cups cold water, divided
- 1 * 1 package (8 ounces) cream cheese, cut into six cubes
Chicken Fried Steak with Gravy
By Totlxtc
Recipe courtesy Sandra Lee
- 2 packages garlic-ranch salad dressing mix
- 1 cup all-purpose flour
- Ground black pepper
- 1 egg, lightly beaten
- 2 cups buttermilk, plus 1 cup
- 1 pound cubed steak, cut into 4 pieces
- Oil, for frying
- 1 cup chicken broth
- 1 (2.64-ounce) package gravy mix
- Mashed potatoes, for serving
Apple Butternut Squash Soup
By Totlxtc
Recipe courtesy Sandra Lee, 2007
- 2 (18.3-ounce) boxes butternut squash soup (recommended: Campbell's Select)
- 1 cup cinnamon applesauce
- 2 tablespoons ketchup
- 2 teaspoons curry powder
- 1 teaspoon pumpkin pie spice
- Plain yogurt or sour cream
Salmon-Wrapped Asparagus
By Totlxtc
* In a large skillet, bring 1/2 in
- MUSHROOM SAUCE:
- 2 * 2 pounds fresh asparagus, trimmed
- 1-1/2 * 1-1/2 pounds salmon fillets
- 1-1/2 * 1-1/2 cups water
- 1/2 * 1/2 cup dry white wine or chicken broth
- 1 * 1 tablespoon minced green onion
- 1 * 1 tablespoon minced chives
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon whole black peppercorns
- *
- 1/2 * 1/2 pound fresh mushrooms, sliced
- 1/2 * 1/2 cup sliced green onions
- 2 * 2 tablespoons butter
- 1 * 1 teaspoon olive oil
- 2 * 2 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 cup 2% milk
- 1 * 1 tablespoon minced chives
Turkey Pasta Soup
By Totlxtc
* Cook pasta according to package directions
- 1 * 1 cup uncooked small pasta shells
- 1 * 1 pound lean ground turkey
- 2 * 2 medium onions, chopped
- 2 * 2 garlic cloves, minced
- 3 * 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 * 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 2 * 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 2 * 2 teaspoons dried oregano
- 2 * 2 teaspoons dried basil
- 1 * 1 teaspoon fennel seed, crushed
- 1 * 1 teaspoon pepper
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon crushed red pepper flakes